Bowl of Green Chile Pork Stew with Pinto Beans

Pork shoulder browns then simmers with roasted Hatch green chiles and tender pinto beans in a brothy pot. As Ristras Against the Hard Freeze remembers, Rio Grande families raced the frost to roast and put that green heat away for winter.

Serves 4

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Ingredients

• 1 1/2 lbs pork shoulder
• 6 roasted Hatch green chiles
• 2 cups dried pinto beans
• 1 large yellow onion
• 5 garlic cloves
• 2 tsp dried oregano
• 1 1/2 tsp salt
• 6 cups water

Instructions

1. 1Soak the pinto beans overnight or use quick-soak method, then simmer in fresh water until tender.
2. 2Cut the pork shoulder into 1-inch cubes, dice the onion, and mince the garlic.
3. 3In a large pot, brown the pork cubes in batches, then add the onion and garlic and cook until fragrant.
4. 4Add the chopped roasted green chiles, cooked pinto beans with their liquid, oregano, salt, and additional water as needed.
5. 5Simmer gently for 45 minutes until the pork is tender and the stew has thickened.